Michel Boucher wrote:
> Caesar > wrote in
> :
>
>> Based on the above, would you PLEASE help me and tell me what I
>> did wrong?
>
> First, let me say this, you should never rushdie salman patty :-)

<snerk>

Tea all over the monitor...

Pastorio

Sometime last month I posted a message regarding the making of salmon
patties. And I got a lot of responses. However, I was making these for
my dad and tried to keep it simple and it was a mess. I made the
patties and placed them on a plate and took them to his home for him
to fry later on. This is what I did.

I opened two cans of Deming's Alaska Red Sockeye Salmon and poured the
contents into a mixing bowl. A lady from my building said to include
the juice as it gives the patty more flavor. I did that. I added two
eggs, one for each can, which I whisk before I added, and then I added
a finely chopped onion. I was really unsure about the amount of
crackers and I stated off with half of one of those four tubes that
you get in a box, crumbled them and mixed everything up. Still too
lose, so I added the remaining half and even though I was able to form
patties, they still felt lose, but I though once they were on the
plate, in the fridge until my dad made them, they might "harden" up
enough to stay together. I was hopeful that my dad would like them.

I told him to be honest as if I did something wrong, I did not want to
repeat it in the future simple because he did not want to hurt my
feelings. He made them and said they were bad. He said they fell apart
every time he turned them over and just did not taste good, not like
my mom made. I felt quite bad as I wanted them to be good for him.

Based on the above, would you PLEASE help me and tell me what I did
wrong?

Lastly, if you have a parent, friend, anyone who cooks something you
really enjoy, please get the recipe from them while you can. Do not do
as I am doing and regret not having done so while you had the chance.

Thanks,
Caesar

On Sat, 02 Sep 2006 08:43:23 -0400, Caesar wrote:


>
> I opened two cans of Deming's Alaska Red Sockeye

> Based on the above, would you PLEASE help me and tell me what I did
> wrong?

> Caesar


Too much liquid.. pour it off and reserve it, if you need to
add some back. For 2 cans of salmon I use 3 or 4 eggs, 1/2 tube saltines,
a couple slices diced bread, about a tablespoon of flour and cornmeal,
small amount of celery, and a small amount of onion. Four tubes of
saltines is way to much. A whole onion is way too much unless it is
tiny one. Salt and pepper to taste, splash of tabasco. Blend it together
gently with a cooking fork. Use a tablespoon to shape and fry in small
amount of oil.

Try it again.. preparing food for an aging parent is good stuff!

On Sat, 02 Sep 2006 08:43:23 -0400, Caesar
> wrote:

>Based on the above, would you PLEASE help me and tell me what I did
>wrong?

The egg is the binding agent, not the crackers. Eggs also vary in size
from small to jumbo. Add another egg, not more crackers.

You might also want to add some herbs like fresh dill, thyme, and/or
parsley. A bit of chopped up green onion and some lemon or lime
zest/juice would add to the flavor too. Toasted sesame seeds or a dash
of toasted sesame oil would also help.

"Caesar" > wrote in message
...

> I opened two cans of Deming's Alaska Red Sockeye Salmon and poured the
> contents into a mixing bowl. A lady from my building said to include
> the juice as it gives the patty more flavor. I did that. I added two
> eggs, one for each can, which I whisk before I added, and then I added
> a finely chopped onion. I was really unsure about the amount of
> crackers and I stated off with half of one of those four tubes that
> you get in a box, crumbled them and mixed everything up. Still too
> lose, so I added the remaining half and even though I was able to form
> patties, they still felt lose, but I though once they were on the
> plate, in the fridge until my dad made them, they might "harden" up
> enough to stay together. I was hopeful that my dad would like them.
>
>
> Based on the above, would you PLEASE help me and tell me what I did
> wrong?

> Thanks,
> Caesar

Basically you made salmon flavored cracker patties. Drain the salmon next
time and only use about 6 to 8 crackers for one can of salmon.

Ms P

"Caesar" > wrote in message
...

> I opened two cans of Deming's Alaska Red Sockeye Salmon and poured the
> contents into a mixing bowl. A lady from my building said to include
> the juice as it gives the patty more flavor. I did that. I added two
> eggs, one for each can, which I whisk before I added, and then I added
> a finely chopped onion. I was really unsure about the amount of
> crackers and I stated off with half of one of those four tubes that
> you get in a box, crumbled them and mixed everything up. Still too
> lose, so I added the remaining half and even though I was able to form
> patties, they still felt lose, but I though once they were on the
> plate, in the fridge until my dad made them, they might "harden" up
> enough to stay together. I was hopeful that my dad would like them.
>
>
> Based on the above, would you PLEASE help me and tell me what I did
> wrong?

> Thanks,
> Caesar

Basically you made salmon flavored cracker patties. Drain the salmon next
time and only use about 6 to 8 crackers for one can of salmon.

Ms P

"Jed" > wrote in message
...
> On Sat, 02 Sep 2006 08:43:23 -0400, Caesar
> > wrote:
>
> >Based on the above, would you PLEASE help me and tell me what I did
> >wrong?
>
> The egg is the binding agent, not the crackers. Eggs also vary in size
> from small to jumbo. Add another egg, not more crackers.
>
> You might also want to add some herbs like fresh dill, thyme, and/or
> parsley. A bit of chopped up green onion and some lemon or lime
> zest/juice would add to the flavor too. Toasted sesame seeds or a dash
> of toasted sesame oil would also help.
>

Ooooh, sesame oil sounds good in there. Why have I never thought of using
it in a patty? (Insert Homer Simpon's DOH!)

kili

Caesar wrote:.
>
> ?
>
> Lastly, if you have a parent, friend, anyone who cooks something you
> really enjoy, please get the recipe from them while you can. Do not do
> as I am doing and regret not having done so while you had the chance.
>
> Thanks,
> Caesar

Caesar,
First drain the salmon well, put into a bowl and flake with a fork, add
the eggs, some chopped fresh parsley, crackers, ( not so many ) salt
and fresh gound pepper, the onion, a dollop of mayo, and a little
mustard. Mix together well. form the patties, dredge in flour and
cook in a bit of oil. I like to add a little cayennepepper too.

Perfect.

Rosie

kilikini wrote:
> "Jed" > wrote in message
> ...
> > On Sat, 02 Sep 2006 08:43:23 -0400, Caesar
> > > wrote:
> >
> > >Based on the above, would you PLEASE help me and tell me what I did
> > >wrong?
> >
> > The egg is the binding agent, not the crackers. Eggs also vary in size
> > from small to jumbo. Add another egg, not more crackers.
> >
> > You might also want to add some herbs like fresh dill, thyme, and/or
> > parsley. A bit of chopped up green onion and some lemon or lime
> > zest/juice would add to the flavor too. Toasted sesame seeds or a dash
> > of toasted sesame oil would also help.
> >
>
> Ooooh, sesame oil sounds good in there. Why have I never thought of using
> it in a patty? (Insert Homer Simpon's DOH!)
>
> kili

We use sesame oil in hamburger patties also. If you haven't tried it
there, you may want to. I've even got my Honduran neighbors hooked on
burgers that way.

-SD-

Caesar wrote:
> Sometime last month I posted a message regarding the making of salmon
> patties. And I got a lot of responses. However, I was making these for
> my dad and tried to keep it simple and it was a mess. I made the
> patties and placed them on a plate and took them to his home for him
> to fry later on. This is what I did.
>
> I opened two cans of Deming's Alaska Red Sockeye Salmon and poured the
> contents into a mixing bowl. A lady from my building said to include
> the juice as it gives the patty more flavor. I did that.

There was your mistake. Don't listen to the lady from your building; she
obviously has no clue. Did anyone here tell you to keep them in the water
from the can? I think not! It adds no flavour and absolutely needs to be
drained off. Drain the salmon in collander! It doesn't matter after that
if you use dried bread crumbs, fresh bread crumbs, crushed corn chips (which
I use) or whatever. But you have to drain off the water. Otherwise you are
left with a loose mess that will fall apart no matter how you treat it
later. Sheesh, someone needs to tell that lady she has no clue.

Jill

"-SD-" > wrote in message
oups.com...
>
> kilikini wrote:
> > "Jed" > wrote in message
> > ...
> > > On Sat, 02 Sep 2006 08:43:23 -0400, Caesar
> > > > wrote:
> > >
> > > >Based on the above, would you PLEASE help me and tell me what I did
> > > >wrong?
> > >
> > > The egg is the binding agent, not the crackers. Eggs also vary in size
> > > from small to jumbo. Add another egg, not more crackers.
> > >
> > > You might also want to add some herbs like fresh dill, thyme, and/or
> > > parsley. A bit of chopped up green onion and some lemon or lime
> > > zest/juice would add to the flavor too. Toasted sesame seeds or a dash
> > > of toasted sesame oil would also help.
> > >
> >
> > Ooooh, sesame oil sounds good in there. Why have I never thought of
using
> > it in a patty? (Insert Homer Simpon's DOH!)
> >
> > kili
>
> We use sesame oil in hamburger patties also. If you haven't tried it
> there, you may want to. I've even got my Honduran neighbors hooked on
> burgers that way.
>
> -SD-
>

I like the hamburger suggestion with the sesame oil as well. I'm not much
into meat anymore, but I do *occasionally* like the very, very rare burger.
I would like a smidgin of sesame oil in there, I think. Thanks!

kili

"jmcquown" > wrote in message
.. .
> Caesar wrote:
> > Sometime last month I posted a message regarding the making of salmon
> > patties. And I got a lot of responses. However, I was making these for
> > my dad and tried to keep it simple and it was a mess. I made the
> > patties and placed them on a plate and took them to his home for him
> > to fry later on. This is what I did.
> >
> > I opened two cans of Deming's Alaska Red Sockeye Salmon and poured the
> > contents into a mixing bowl. A lady from my building said to include
> > the juice as it gives the patty more flavor. I did that.
>
> There was your mistake. Don't listen to the lady from your building; she
> obviously has no clue. Did anyone here tell you to keep them in the water
> from the can? I think not! It adds no flavour and absolutely needs to be
> drained off. Drain the salmon in collander! It doesn't matter after that
> if you use dried bread crumbs, fresh bread crumbs, crushed corn chips
(which
> I use) or whatever. But you have to drain off the water. Otherwise you
are
> left with a loose mess that will fall apart no matter how you treat it
> later. Sheesh, someone needs to tell that lady she has no clue.
>
> Jill
>
>

I am so anal about draining off the water that my patties tend to come out
dry. LOL. (I also pick out all the bones. I know they break up and add
calcium, blah, blah, blah, but I can't stand the thought of eating them.)

kili

kilikini wrote:
> "-SD-" > wrote in message
> oups.com...
>>
>> kilikini wrote:
>>> "Jed" > wrote in message
>>> ...
>>>> On Sat, 02 Sep 2006 08:43:23 -0400, Caesar
>>>> > wrote:
>>>>
>>>>> Based on the above, would you PLEASE help me and tell me what I
>>>>> did wrong?
>>>>
>>>> The egg is the binding agent, not the crackers. Eggs also vary in
>>>> size from small to jumbo. Add another egg, not more crackers.
>>>>
>>>> You might also want to add some herbs like fresh dill, thyme,
>>>> and/or parsley. A bit of chopped up green onion and some lemon or
>>>> lime zest/juice would add to the flavor too. Toasted sesame seeds
>>>> or a dash of toasted sesame oil would also help.
>>>>
>>>
>>> Ooooh, sesame oil sounds good in there. Why have I never thought
>>> of using it in a patty? (Insert Homer Simpon's DOH!)
>>>
>>> kili
>>
>> We use sesame oil in hamburger patties also. If you haven't tried it
>> there, you may want to. I've even got my Honduran neighbors hooked on
>> burgers that way.
>>
>> -SD-
>>
>
> I like the hamburger suggestion with the sesame oil as well. I'm not
> much into meat anymore, but I do *occasionally* like the very, very
> rare burger. I would like a smidgin of sesame oil in there, I think.
> Thanks!
>
> kili

There is no need to add oil of *any* kind unless you are buying extra dry
ground meat, like very lean ground round or totally without skin ground
turkey. And I'm pretty sure you guys aren't doing that. Hamburger, ground
chuck, it has it own fat. Don't waste your sesame oil on a burger; trust
me, it won't make you like it any better

Jill

kilikini wrote:
> "jmcquown" > wrote in message
> .. .
>> Caesar wrote:
>>> Sometime last month I posted a message regarding the making of
>>> salmon patties. And I got a lot of responses. However, I was making
>>> these for my dad and tried to keep it simple and it was a mess. I
>>> made the patties and placed them on a plate and took them to his
>>> home for him
>>> to fry later on. This is what I did.
>>>
>>> I opened two cans of Deming's Alaska Red Sockeye Salmon and poured
>>> the contents into a mixing bowl. A lady from my building said to
>>> include the juice as it gives the patty more flavor. I did that.
>>
>> There was your mistake. Don't listen to the lady from your
>> building; she obviously has no clue. Did anyone here tell you to
>> keep them in the water from the can? I think not! It adds no
>> flavour and absolutely needs to be drained off. Drain the salmon in
>> collander! It doesn't matter after that if you use dried bread
>> crumbs, fresh bread crumbs, crushed corn chips (which I use) or
>> whatever. But you have to drain off the water. Otherwise you are
>> left with a loose mess that will fall apart no matter how you treat
>> it later. Sheesh, someone needs to tell that lady she has no clue.
>>
>> Jill
>>
>>
>
> I am so anal about draining off the water that my patties tend to
> come out dry. LOL. (I also pick out all the bones. I know they
> break up and add calcium, blah, blah, blah, but I can't stand the
> thought of eating them.)
>
> kili

I pick out the round spine bones but anything else that isn't obvious gets
mashed in with the salmon. You definitely don't have to keep the water from
the can, that's just silly. The eggs and the sour cream or mayo add back
whatever moisture is lacking (and actually, canned salmon or mackeral is
very moist on its own). You don't want salmon patties to be *wet*.

Jill

In article >,
Caesar > wrote:

> Sometime last month I posted a message regarding the making of salmon
> patties. And I got a lot of responses. However, I was making these for
> my dad and tried to keep it simple and it was a mess. I made the
> patties and placed them on a plate and took them to his home for him
> to fry later on. This is what I did.
>

<snipped>

I'd have drained it better for one thing...
All adding the juice really does is add MORE SODIUM!
In fact, one way to somewhat de-salt regular canned fish is to rinse it
well in a screen colander.

Some people are such salt addicts, they thing keeping the juice adds
"flavor". Sorry, but I could so NOT disagree more!!!!!!

Strain it well, then add more eggs and cracker crumbs (or a bit of
flour) until it packs well into patties.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
jay > wrote:

> preparing food for an aging parent is good stuff!
>

Indeed... :-)
Like I've said in other posts, making dad's plates look "pretty"
encourages him to eat more of what I fix!

My 74 year old dad lives with me.

I splurged this morning for the first time in ages and bought 2 each 1
lb. king crab legs for $12.99 per lb.

They will be lunch!

Side dish will be pork and shrimp fried red rice, and some corn on the
cob I scored this morning that looks REALLY good.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
news
> In article >,
> jay > wrote:
>
> > preparing food for an aging parent is good stuff!
> >
>
> Indeed... :-)
> Like I've said in other posts, making dad's plates look "pretty"
> encourages him to eat more of what I fix!
>
> My 74 year old dad lives with me.
>
> I splurged this morning for the first time in ages and bought 2 each 1
> lb. king crab legs for $12.99 per lb.
>
> They will be lunch!
>
> Side dish will be pork and shrimp fried red rice, and some corn on the
> cob I scored this morning that looks REALLY good.
> --

I can't wait to see pictures! Sounds like a *wonderful* lunch. Mine is
going to be a piece of leftover, cold, frozen pizza. Actually, that will
probably be the entire menu of the day.

kili

jmcquown wrote:
> kilikini wrote:
> > "-SD-" > wrote in message
> > oups.com...
> >>
> >> kilikini wrote:
> >>> "Jed" > wrote in message
> >>> ...
> >>>> On Sat, 02 Sep 2006 08:43:23 -0400, Caesar
> >>>> > wrote:
> >>>>
> >>>>> Based on the above, would you PLEASE help me and tell me what I
> >>>>> did wrong?
> >>>>
> >>>> The egg is the binding agent, not the crackers. Eggs also vary in
> >>>> size from small to jumbo. Add another egg, not more crackers.
> >>>>
> >>>> You might also want to add some herbs like fresh dill, thyme,
> >>>> and/or parsley. A bit of chopped up green onion and some lemon or
> >>>> lime zest/juice would add to the flavor too. Toasted sesame seeds
> >>>> or a dash of toasted sesame oil would also help.
> >>>>
> >>>
> >>> Ooooh, sesame oil sounds good in there. Why have I never thought
> >>> of using it in a patty? (Insert Homer Simpon's DOH!)
> >>>
> >>> kili
> >>
> >> We use sesame oil in hamburger patties also. If you haven't tried it
> >> there, you may want to. I've even got my Honduran neighbors hooked on
> >> burgers that way.
> >>
> >> -SD-
> >>
> >
> > I like the hamburger suggestion with the sesame oil as well. I'm not
> > much into meat anymore, but I do *occasionally* like the very, very
> > rare burger. I would like a smidgin of sesame oil in there, I think.
> > Thanks!
> >
> > kili
>
> There is no need to add oil of *any* kind unless you are buying extra dry
> ground meat, like very lean ground round or totally without skin ground
> turkey. And I'm pretty sure you guys aren't doing that. Hamburger, ground
> chuck, it has it own fat. Don't waste your sesame oil on a burger; trust
> me, it won't make you like it any better
>
> Jill

Um Jill, it is for flavoring, not to add fat. It does make a
discernible difference in flavor especially if you are using lower fat
ground beef. Even with the cheap ground beef that is "high fat", there
isn't enough fat for decent burgers. Our "high fat" beef is like US 85%
fat fee. Our "low fat" ground beef is about 5% fat at the most. We
actually have to buy extra beef fat if that is the only ground beef
available.

-SD-

-SD- wrote:
> jmcquown wrote:
>> kilikini wrote:
>>> "-SD-" > wrote in message
>>> oups.com...
>>>>
>>>> kilikini wrote:
>>>>> "Jed" > wrote in message
>>>>> ...
>>>>>> On Sat, 02 Sep 2006 08:43:23 -0400, Caesar
>>>>>> > wrote:
>>>>>>
>>>>>>> Based on the above, would you PLEASE help me and tell me what I
>>>>>>> did wrong?
>>>>>>
>>>>>> The egg is the binding agent, not the crackers. Eggs also vary in
>>>>>> size from small to jumbo. Add another egg, not more crackers.
>>>>>>
>>>>>> You might also want to add some herbs like fresh dill, thyme,
>>>>>> and/or parsley. A bit of chopped up green onion and some lemon or
>>>>>> lime zest/juice would add to the flavor too. Toasted sesame seeds
>>>>>> or a dash of toasted sesame oil would also help.
>>>>>>
>>>>>
>>>>> Ooooh, sesame oil sounds good in there. Why have I never thought
>>>>> of using it in a patty? (Insert Homer Simpon's DOH!)
>>>>>
>>>>> kili
>>>>
>>>> We use sesame oil in hamburger patties also. If you haven't tried
>>>> it there, you may want to. I've even got my Honduran neighbors
>>>> hooked on burgers that way.
>>>>
>>>> -SD-
>>>>
>>>
>>> I like the hamburger suggestion with the sesame oil as well. I'm
>>> not much into meat anymore, but I do *occasionally* like the very,
>>> very
>>> rare burger. I would like a smidgin of sesame oil in there, I think.
>>> Thanks!
>>>
>>> kili
>>
>> There is no need to add oil of *any* kind unless you are buying
>> extra dry ground meat, like very lean ground round or totally
>> without skin ground turkey. And I'm pretty sure you guys aren't
>> doing that. Hamburger, ground chuck, it has it own fat. Don't
>> waste your sesame oil on a burger; trust me, it won't make you like
>> it any better
>>
>> Jill
>
> Um Jill, it is for flavoring, not to add fat.

UM, Sandy, she won't eat it anyway so no need to add expensive sesame oil.

Jill

Caesar > wrote in
:

> Based on the above, would you PLEASE help me and tell me what I
> did wrong?

First, let me say this, you should never rushdie salman patty :-)

Ok, now that that's out of the way...

Too much egg. Too much liquid on the whole. Use one egg. Really you
only need the white so you could try using less white by buying that
separately and using only a tablespoon.

I used to make veggie patties and realized that I had to use "dry"
vegetables like cauliflower instead of "wet" like celery. It doesn't
need much liquid to hold together but it doesn't take much more for it
to fall apart.

To test the recipe, use smaller amounts of salmon and make enough for
two patties, not two cans worth.

Can your father tell you what was special about your mother's patties?

Perhaps it was using fresh salmon, not canned. Fresh salmon is not as
smelly as canned.

Also, consider that maybe your father ate your mother's, but doesn't
particularly care for salmon :-)

--

"People should not be afraid of their governments--
Governments should be afraid of their people"

V

On Sat, 02 Sep 2006 13:57:08 GMT, jay > wrote:

>On Sat, 02 Sep 2006 08:43:23 -0400, Caesar wrote:
>
>
>>
>> I opened two cans of Deming's Alaska Red Sockeye
>
>> Based on the above, would you PLEASE help me and tell me what I did
>> wrong?
>
>> Caesar
>
>
>Too much liquid.. pour it off and reserve it, if you need to
>add some back. For 2 cans of salmon I use 3 or 4 eggs, 1/2 tube saltines,
>a couple slices diced bread, about a tablespoon of flour and cornmeal,
>small amount of celery, and a small amount of onion. Four tubes of
>saltines is way to much.

Actually there were four tubes in the box. I only used one. My dad
said today that he believed my mom used flour in hers and then I see
you mention that. Interesting and your recipe sounds good. Now on to
the other responses...

Caesar


> A whole onion is way too much unless it is
>tiny one. Salt and pepper to taste, splash of tabasco. Blend it together
>gently with a cooking fork. Use a tablespoon to shape and fry in small
>amount of oil.
>
>Try it again.. preparing food for an aging parent is good stuff!
>

On Sat, 02 Sep 2006 10:51:16 -0500, OmManiPadmeOmelet
> wrote:

>In article >,
> jay > wrote:
>
>> preparing food for an aging parent is good stuff!
>>
>
>Indeed... :-)
>Like I've said in other posts, making dad's plates look "pretty"
>encourages him to eat more of what I fix!
>
>My 74 year old dad lives with me.

My dad will be 80 on the Sept 6. My Mom was born on Sept 11, 1925 and
died on Sept 16, 2003. And I miss her terribly.

I am single. My brother and sister have their families. I called my
dad (as I do many times a day and he calls me as many), who lives one
block away from me, and said let's have our own little cookout on
Monday. Nothing fancy, just some grilled hamburgers (with blue cheese
mixed in) and some bratwurst and a little Cole slaw. It will not be
the food, but being there, eating with my dad that will make the meal
very good.

Caesar



>
>I splurged this morning for the first time in ages and bought 2 each 1
>lb. king crab legs for $12.99 per lb.
>
>They will be lunch!
>
>Side dish will be pork and shrimp fried red rice, and some corn on the
>cob I scored this morning that looks REALLY good.

On Sat, 02 Sep 2006 07:07:05 -0700, Jed
> wrote:

>On Sat, 02 Sep 2006 08:43:23 -0400, Caesar
> wrote:
>
>>Based on the above, would you PLEASE help me and tell me what I did
>>wrong?
>
>The egg is the binding agent, not the crackers. Eggs also vary in size
>from small to jumbo. Add another egg, not more crackers.
>
>You might also want to add some herbs like fresh dill, thyme, and/or
>parsley. A bit of chopped up green onion and some lemon or lime
>zest/juice would add to the flavor too. Toasted sesame seeds or a dash
>of toasted sesame oil would also help.

I also thought about rolling the formed patty in some Progresso
Italian breadcrumbs. Do you think that is advisable or no?

Caesar

>Basically you made salmon flavored cracker patties. Drain the salmon next
>time and only use about 6 to 8 crackers for one can of salmon.
>
>Ms P
>
LOLOL!!!! That was cute. I am taking into consideration everything I
am reading from your wonderful folks. And writing it down!

I told my dad I was doing this research on this NG, and he said let's
wait a week or two before I try it again. I asked, "We're they that
bad???"

He laughed.

Caesar

>
>Can your father tell you what was special about your mother's patties?

All he can remember is that he thinks she added flour to the mixture.
He never watched, he just ate her great cooking.

>
>Perhaps it was using fresh salmon, not canned. Fresh salmon is not as
>smelly as canned.

No, it was the Denings, or Demmings, or whatever my initial post said.
>
>Also, consider that maybe your father ate your mother's, but doesn't
>particularly care for salmon :-)

That is the interesting part. He has mentioned how much he LOVES
salmon patties but doesn't know how to make them. He says they are
probably his favorite food and even loves the patties cold (room
temp).

As of this writing, your post was the last response so far. I have
read every response and have taken notes. Please know that I
appreciate everything each one of you has said, and thank you so much.

Caesar

>

On Sat, 02 Sep 2006 19:55:51 -0400, Caesar
> wrote:

>On Sat, 02 Sep 2006 07:07:05 -0700, Jed
> wrote:
>
>>On Sat, 02 Sep 2006 08:43:23 -0400, Caesar
> wrote:
>>
>>>Based on the above, would you PLEASE help me and tell me what I did
>>>wrong?
>>
>>The egg is the binding agent, not the crackers. Eggs also vary in size
>>from small to jumbo. Add another egg, not more crackers.
>>
>>You might also want to add some herbs like fresh dill, thyme, and/or
>>parsley. A bit of chopped up green onion and some lemon or lime
>>zest/juice would add to the flavor too. Toasted sesame seeds or a dash
>>of toasted sesame oil would also help.
>
>I also thought about rolling the formed patty in some Progresso
>Italian breadcrumbs. Do you think that is advisable or no?

The bread crumbs and the crackers might be a bit redundant. Being a
foodie snob, I would recommend the fresh herbs rather than the herbs
and spices in the bread crumbs, but I also know that when you are
trying to recreate the taste of a nostolgic dish of the 40s, 50s, or
60s, using the best ingredients rarely recreates the taste you are
looking for. Ask me about Chicken a la Queen, a staple of my childhood
that I tried to improve on.

I think most of the suggestions you got in this thread were good, cut
back on the crackers a bit, don't add the juice from the canned
salmon, and add some herbs and other flavorings whether fresh or dried
is your best bet. Most of all, trust your memory.

Good luck.

Caesar wrote on 02 Sep 2006 in rec.food.cooking

> On Sat, 02 Sep 2006 07:07:05 -0700, Jed
> > wrote:
>
> >On Sat, 02 Sep 2006 08:43:23 -0400, Caesar
> > wrote:
> >
> >>Based on the above, would you PLEASE help me and tell me what I did
> >>wrong?
> >
> >The egg is the binding agent, not the crackers. Eggs also vary in size
> >from small to jumbo. Add another egg, not more crackers.
> >
> >You might also want to add some herbs like fresh dill, thyme, and/or
> >parsley. A bit of chopped up green onion and some lemon or lime
> >zest/juice would add to the flavor too. Toasted sesame seeds or a dash
> >of toasted sesame oil would also help.
>
> I also thought about rolling the formed patty in some Progresso
> Italian breadcrumbs. Do you think that is advisable or no?
>
> Caesar
>

Have you ever mixed by hand bread crumbs egg and ground beef to make
say...meatloaf?

Your patty mixture should be about that wet... but no wetter.
When you mix the bowl of salmon patty stuff...Refridgerate it for
awhile...allowing the crackers to soak up some of the liquids and to firm
up a little; before making the patties.

Rolling in seasoned bread crumbs works.

An alternative to crackers is leftover mashed potatoes.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

jmcquown wrote:
> -SD- wrote:
> > jmcquown wrote:
> >> kilikini wrote:
> >>> I like the hamburger suggestion with the sesame oil as well. I'm
> >>> not much into meat anymore, but I do *occasionally* like the very,
> >>> very
> >>> rare burger. I would like a smidgin of sesame oil in there, I think.
> >>> Thanks!
> >>>
> >>> kili
> >>
> >> There is no need to add oil of *any* kind unless you are buying
> >> extra dry ground meat, like very lean ground round or totally
> >> without skin ground turkey.
> >
> > Um Jill, it is for flavoring, not to add fat.
>
> UM, Sandy, she won't eat it anyway so no need to add expensive sesame oil.
>
> Jill

Uh..Jill...read what she wrote. She isn't into meat *much* anymore but
does like the suggestion of sesame oil for when she does eat the
occasional burger. Why say she won't eat it? It was pretty clear that
kili would try it when she does decide to have the occasional burger.
Did you happen to miss that comment?

-SD-

-SD- wrote:
> jmcquown wrote:
>> -SD- wrote:
>>> jmcquown wrote:
>>>> kilikini wrote:
>>>>> I like the hamburger suggestion with the sesame oil as well. I'm
>>>>> not much into meat anymore, but I do *occasionally* like the very,
>>>>> very
>>>>> rare burger. I would like a smidgin of sesame oil in there, I
>>>>> think. Thanks!
>>>>>
>>>>> kili
>>>>
>>>> There is no need to add oil of *any* kind unless you are buying
>>>> extra dry ground meat, like very lean ground round or totally
>>>> without skin ground turkey.
>>>
>>> Um Jill, it is for flavoring, not to add fat.
>>
>> UM, Sandy, she won't eat it anyway so no need to add expensive
>> sesame oil.
>>
>> Jill
>
> Uh..Jill...read what she wrote. She isn't into meat *much* anymore but
> does like the suggestion of sesame oil for when she does eat the
> occasional burger. Why say she won't eat it? It was pretty clear that
> kili would try it when she does decide to have the occasional burger.
> Did you happen to miss that comment?
>
> -SD-

You don't know her as well as I do (to the point of talking on the phone,
etc.) Trust me, sesame oil or not, she won't eat it. She doesn't eat much
and I daresay she'll back me up on this one. But she does like to cook

Jill

"Caesar" > wrote in message
...



I think a lot of it has to do with the type of salmon you buy too. Is it the
red sockeye that is the most expensive? It has much more flavor. Instead of
crackers or bread crumbs I add corn meal. I also roll them in cornmeal after
I have formed the patties.

On Sun, 03 Sep 2006 02:34:23 GMT, "Phyllis Stone" >
wrote:

>
>"Caesar" > wrote in message
.. .
>
>
>
>I think a lot of it has to do with the type of salmon you buy too. Is it the
>red sockeye that is the most expensive? It has much more flavor. Instead of
>crackers or bread crumbs I add corn meal. I also roll them in cornmeal after
>I have formed the patties.
>
Yes, it runs about $4-5 per can.

Caesar